Bienenstich
Yield: 12 Servings
Ingredients:
- 3 1/2 oz (100g) cottage cheese well Pressed out
- 4 tb Milk
- 4 tb Oil
- 2 tb Heaping of sugar Pinch salt
- 7 oz (200g) flour
- 4 ts Baking powder TOPPING:
- 1 3/4 oz To 2 1/2 (50-75g)butter
- 3 1/2 oz (100g) sugar Packet vanillin sugar
- 1 tb Milk
- 3 1/2 oz (100g) almonds (blanched and
Instructions:
Thinly sliced) For the Pastry: rub the cottage cheese if desired through a fine sieve and mix with the milk oil sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim 10 in. (26cm) in diameter and roll out the pastry to fit the base. For the Topping: melt together the butter sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold add a little milk. Spread evenly over the pastry. OVEN: moderately hot Baking time: about 20 minutes Alternatively the cake may be filled with buttercream made from 1/2 packet Oetker Pudding Powder Vanilla Flavour 2 well heaped tbs. sugar 1/2 pint cold milk and 3 1/2 oz. (100g) butter. When the cake is quite cold cut it horizontally into two halves spread the filling on the bottom half and lay the other on top.
